Best 5 Zucchini Almond Cookies Recipes
Indulge in a delightful culinary journey with our Zucchini Almond Cookies, a symphony of flavors and textures that will tantalize your taste buds. These cookies are a unique blend of sweet and savory, featuring grated zucchini that adds a moist, tender crumb and subtle vegetal sweetness. The nutty richness of almond flour and the aromatic warmth of cinnamon create a harmonious balance of flavors, while a hint of lemon zest brightens the palate. Experience a textural delight as the crispy edges yield to a soft and chewy interior, making each bite a moment of pure bliss. These cookies are not only a treat for your taste buds but also a healthy snack, packed with the goodness of zucchini and the wholesome benefits of almond flour. Discover the joy of baking with vegetables and create a delightful addition to your cookie jar with our Zucchini Almond Cookies.
In addition to the classic Zucchini Almond Cookies, our article offers a variety of creative variations to suit every taste preference. For those with a sweet tooth, the Chocolate Zucchini Almond Cookies are a decadent delight, featuring rich cocoa powder and semisweet chocolate chips that create a fudgy, indulgent experience. If you prefer a tangy twist, the Lemon Zucchini Almond Cookies are a refreshing treat, bursting with bright lemon flavor and a hint of zesty lemon glaze. For a gluten-free option, the Gluten-Free Zucchini Almond Cookies provide the same deliciousness without compromising on texture or flavor. And for those seeking a healthier alternative, the Zucchini Oatmeal Almond Cookies incorporate heart-healthy oats and a touch of maple syrup for a nutritious and satisfying snack. With so many delectable options to choose from, our Zucchini Almond Cookies are sure to become a beloved favorite in your kitchen.
EASY ZUCCHINI COOKIES
My grandma's recipe for Easy Zucchini Cookies is one of my most treasured recipes. These cookies have the perfect texture!
Provided by Christina Hitchcock
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease baking sheets or line with parchment paper
- Combine flour, baking soda, cinnamon and salt in a medium bowl.
- In a large bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add egg and beat well.
- Gradually add flour mixer and beat until smooth. The dough will be stiff.
- Stir in zucchini and remaining ingredients.
- Drop by heaping teaspoonfuls, 2 inches apart onto baking sheets.
- Bake 13-15 minutes or until lightly browned. Be careful not to over-bake.
- Cool for 2 minutes then remove to cooling racks.
Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 106 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
ALMOND FLOUR CHOCOLATE CHIP ZUCCHINI COOKIES
Soft, chewy and not at all cake-y - these almond flour zucchini cookies are a must make!
Provided by Sarah Nevins - A Saucy Kitchen
Categories Gluten Free Cookies
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F/177°C. Line a couple of large cookie sheets with baking paper. Set aside.
- In a large mixing bowl beat together the butter and sugars with an electric mixer or stand mixer. Add the vanilla extract and mix until combined.
- Add the almond flour, cinnamon, salt and baking soda. Mix on a low speed until a soft dough forms.
- Add the zucchini and continue mixing on a low speed until it well evenly distributed throughout the dough.
- Mix in the chocolate chips and walnuts (if using). The dough should be thick and soft at this point.
- Scoop out large clumps of dough, about 1 1/2 tablespoons or 50 grams worth, and roll in balls. Place on your prepared baking sheets. Leave at least 2 1/2 inches in between each ball to leave room for spreading.
- Bake for 11-12 minutes until the edges have goldened slightly. If you want crispier edges bake 12 minutes.
ZUCCHINI ALMOND COOKIES
Like your favorite zucchini bread, but in cookie form, this recipe comes together easily with Betty Crocker oatmeal cookie mix.
Provided by By Inspired Taste
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In medium bowl, stir cookie mix, butter, egg and water until soft dough forms. Gently stir in zucchini and half of the almonds.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets. Top with remaining almonds.
- Bake 11 to 13 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely before storing.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI COOKIES
These are moist spicy cookies!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the margarine and sugar until smooth. Beat in the egg then stir in the zucchini. Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture. Mix in raisins. Cover dough and chill for at least 1 hour or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop dough by teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven until set. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 13.4 g, Cholesterol 5.2 mg, Fat 2.7 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 99.3 mg, Sugar 5.7 g
ZUCCHINI ALMOND BREAD RECIPE BY TASTY
Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 6 slices
Number Of Ingredients 17
Steps:
- Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
- Preheated oven at 350ºF (175ºC).
- In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
- Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
- Spray your baking pan and pour in the mixture, top with sliced almonds.
- Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
- While baking, mix your glaze ingredients together until smooth.
- Let the bread cool down, drizzle with the glaze!
- Enjoy!
Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams
Tips:
- Choose the Right Zucchini: Select firm, small to medium-sized zucchinis. Larger zucchinis tend to have more seeds and a higher water content, which can affect the texture of the cookies.
- Grate the Zucchini Properly: Use a box grater with large holes to grate the zucchini. This will help retain moisture and prevent the cookies from becoming too dry.
- Squeeze Out Excess Moisture: After grating the zucchini, place it in a colander or cheesecloth and squeeze out any excess moisture. This will help prevent the cookies from becoming too wet and dense.
- Measure the Flour Accurately: Use a kitchen scale to measure the flour. This is the most accurate way to ensure the correct amount of flour is used, which is crucial for the texture of the cookies.
- Don't Overmix the Dough: When mixing the cookie dough, be careful not to overmix it. Overmixing can result in tough, dry cookies. Mix just until the ingredients are well combined.
- Chill the Dough: Before baking, chill the cookie dough for at least 30 minutes. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake at the Right Temperature: Bake the cookies at the specified temperature in the recipe. Baking at a lower temperature can result in undercooked cookies, while baking at a higher temperature can burn them.
Conclusion:
Zucchini almond cookies are a delicious and healthy treat that can be enjoyed by people of all ages. They are easy to make and can be customized with different flavors and toppings. These cookies are a great way to use up extra zucchini from your garden or local farmer's market. With their moist texture, sweet flavor, and crunchy almond topping, these cookies are sure to be a hit at any gathering.
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